Make these gluten-free Pumpkin Spice Granola Parfaits for a hearty breakfast that is both gluten and dairy-free. Whether you make this pumpkin granola alone or layer it in a parfait, I think you’ll enjoy it as a nice fall gluten-free breakfast.
Everywhere I turn, I’m seeing Pumpkin Spice recipes or drinks for sale. I’m not one of those people that loves ALL things pumpkin, but I do enjoy a few really good gluten-free pumpkin recipes every fall, like my gluten-free pumpkin muffins.
When I was thinking about a new flavor of granola for my next recipe, I thought pumpkin spice granola would be one many would enjoy. Honestly though, I wasn’t expecting to love it myself, and actually sent out some texts to some friends to be taste-testers for me. Well, I was totally wrong. My “try-me” bite turned into another bite and another bite, etc. I really liked it!
My hubby and kids all tried this gluten-free pumpkin granola and loved it too. My kids have been enjoying it plain for snacking or in a bowl with milk, but my husband and I tried it out in these dairy-free parfaits and thought they were so good!
After doing my reader survey, I can see that about 20% of my readers are wanting me to post more recipes that are dairy-free. So I made sure to make this easy pumpkin granola dairy-free too and to layer it in the parfait with a dairy-free yogurt alternative.
I thought that a pumpkin spice granola should have some pumpkin seeds, called pepitas, if you didn’t know (my husband didn’t!) so I added those in for extra crunch, flavor and protein.
Ingredients for this gluten-free pumpkin granola parfait recipe:
- This granola is gluten-free of course, using certified gluten-free oats.
- I used coconut oil to keep it dairy-free as well. I couldn’t taste any coconut flavor from the oil, in case you are wondering! I think you could successfully substitute with corn, canola, or vegetable oil if you preferred.
- Instead of going out and buying a pumpkin spice blend, I used individual spices. You could replace the individual spices here with store bought pumpkin pie spice or make this pumpkin spice recipe of your own.
- Pepitas: I buy mine from nuts.com as they have certified gluten-free pepitas available both as raw pepitas here and roasted pepitas here.
- Almonds: I used these chopped almonds from the same place, again certified gluten-free. Sometimes I use their slivered almonds instead.
You could definitely make up a few of these yogurt granola parfaits at night and put lids on them so everyone can grab one on the way out the door in the morning.
Many of the same ingredients I used in these granola parfaits can be used in this pumpkin spice caramel corn! Or you can use many of the same ingredients in this gluten-free paleo pumpkin bread with coconut flour.
If you love pumpkin desserts here are a few recipes for you to try. This pumpkin pudding looks creamy and delicious! I make these gluten-free pumpkin bars several times every fall. Yum!
My Pumpkin Spice Granola Recipe was made by combining my Gluten-free Vanilla Almond Granola recipe with these recipes from fellow bloggers Minimalist Baker’s pumpkin maple pecan granola and Eat, Live, Run’s pumpkin crunch granola.
Gluten-free Pumpkin Spice Granola Parfaits Recipe:
Pumpkin Spice Granola Parfaits {Gluten-free, Dairy-free}
Pumpkin Spice Granola Parfaits make a great breakfast on the go. Make the night before and you can just grab on your way out the door in the morning! This gluten-free granola is layered with dairy-free yogurt but you can also use regular yogurt.
Ingredients
Pumpkin Spice Granola:
- 3 cups certified gluten-free rolled oats
- 3/4 cup raw pepitas* (see note if using roasted pepitas)
- 1/3 cup finely chopped almonds (slivered or sliced almonds would be fine too)
- 3 Tbsp. brown sugar
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. allspice
- 1/4 tsp. salt
- 1/3 cup canned pumpkin puree
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil
- 2 tsp. vanilla extract
For Parfaits:
- 1-2 containers of vanilla non-dairy yogurt alternative for each parfait jar you want to make.
Instructions
- Preheat oven to 300°. Line a large baking sheet or jelly roll pan with parchment paper. Set aside.
- In a large bowl, stir together oats, raw pepitas, chopped almonds, brown sugar, salt and spices. (If you are using already roasted pepitas, do not add them now - add them halfway through the baking time instead.) Set aside.
- In a medium saucepan over medium heat, whisk together pumpkin puree, maple syrup, and coconut oil. Whisk until smooth. Bring to a low boil and let simmer for 30 seconds, whisking constantly. Remove from heat. Whisk in vanilla extract.
- Pour hot pumpkin mixture over dry ingredients. Use a large spatula or spoon to stir until well combined.
- Spread granola out on the parchment lined baking sheet. Bake at 300° for 15 minutes. Remove from oven and stir, then bake for 10-15 more minutes or until golden. This will crisp up as it cools.
- To assemble parfaits, just layer Vanilla Silk non-dairy yogurt alternative with a scoop of granola, repeat layers. used a pint size jar for my parfaits, using two containers of Silk non-dairy yogurt alternative and layering with two scoops of granola. If you'd like smaller portions, use a half pint size jar, using one container of Silk and one or two scoops of granola. Serve now or refrigerate to enjoy in morning. You can leave uncovered or cover with a canning jar lid for easy packing to work or school.
Notes
You can use no-shell raw pepitas or roasted pepitas. If using raw pepitas, add at the very beginning of the recipe, with the other dry ingredients. If using already roasted pepitas, add halfway through the baking time, when you pull the granola out to stir it.
See blog post for more information on ingredients used.
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Let me know if you try this Pumpkin Spice Granola! I’d love to hear what you think!
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I hope you enjoy this gluten-free fall breakfast/snack idea too! Please come back and give it a 5 star rating if you do!